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Trends in Food Science and Technology

Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde jul. 1990 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0924-2244

ISSN electrónico

1879-3053

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2018.05.028

Atomic Force microscopy techniques to investigate activated food packaging materials

Francesco MarinelloORCID; Antonietta La Storia; Gianluigi Mauriello; Daniele PasseriORCID

Palabras clave: Food Science; Biotechnology.

Pp. 84-93

doi: 10.1016/s0924-2244(19)30382-6

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-iv

doi: 10.1016/j.tifs.2019.03.005

In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota

Miaomiao Wang; Santad Wichienchot; Xiaowei He; Xiong FuORCID; Qiang Huang; Bin Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 1-9

doi: 10.1016/j.tifs.2019.02.012

Intrinsic and extrinsic factors affecting rice starch digestibility

Michelle R. Toutounji; Asgar Farahnaky; Abishek B. SanthakumarORCID; Prakash Oli; Vito M. Butardo; Christopher L. Blanchard

Palabras clave: Food Science; Biotechnology.

Pp. 10-22

doi: 10.1016/j.tifs.2019.03.002

Corrigendum to “Factors determining the integration of nutritional genomics into clinical practice by Registered Dietitians” [Trends food Sci. 59 (2017) 139–147]

M. Abrahams; E. Bryant; L. Frewer; B. Stewart-Knox

Palabras clave: Food Science; Biotechnology.

Pp. 23

doi: 10.1016/j.tifs.2019.03.007

Food and environmental safety assessment of new plant varieties after the European Court decision: Process-triggered or product-based?

Esther J. KokORCID; Debora C.M. Glandorf; Theo W. Prins; Richard G.F. Visser

Palabras clave: Food Science; Biotechnology.

Pp. 24-32

doi: 10.1016/j.tifs.2019.03.004

Mitochondrion: A new molecular target and potential treatment strategies against trichothecenes

Deyu Huang; Luqing Cui; Menghong Dai; Xu Wang; Qinghua Wu; Hafiz I. Hussain; Zonghui Yuan

Palabras clave: Food Science; Biotechnology.

Pp. 33-45

doi: 10.1016/j.tifs.2019.02.003

Recent advances in the development of sesquiterpenoids in the treatment of type 2 diabetes

Lei Chen; Xu Lu; Hesham El-Seedi; Hui TengORCID

Palabras clave: Food Science; Biotechnology.

Pp. 46-56

doi: 10.1016/j.tifs.2019.03.023

Physiological functionalities and mechanisms of β-glucans

Junying Bai; Yikai Ren; Yan Li; Mingcong Fan; Haifeng Qian; Li Wang; Gangcheng Wu; Hui Zhang; Xiguang Qi; Meijuan Xu; Zhiming Rao

Palabras clave: Food Science; Biotechnology.

Pp. 57-66

doi: 10.1016/j.tifs.2019.03.010

Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

R. Mahendran; K. Ratish RamananORCID; Francisco J. BarbaORCID; Jose M. LorenzoORCID; Olalla López-Fernández; Paulo E.S. Munekata; Shahin RoohinejadORCID; Anderson S. Sant'AnaORCID; Brijesh K. Tiwari

Palabras clave: Food Science; Biotechnology.

Pp. 67-79